What Patty is Pouring!

What Patty Green is Pouring @MetroWines

on Tuesday, August 15th from 5 to 6:30

2016 PGC WV Sauvignon Blanc

The Willamette bottling consists of fruit planted in 2001 and 2002 in our Estate Vineyard, fruit from Oak Grove Vineyard in the Eola-Amity AVA and fruit from Oster Vineyard east of Mt. Angel. This is brightly fruited Sauvignon Blanc leaning to the tropical side of things. There is a smooth mouthfeel that belies the mouthwatering level of acidity present to keep the wine focused and energetic. If you have enjoyed our one offering of Sauvignon Blanc over the years this will certainly continue to be right up your alley!

2015 PGC Reserve Pinot Noir

The Reserve program has evolved from an every-so-often produced bottling to the mainstay of our production. This bottling allows us to accomplish two things that are very important to us as a winery. The first thing is that it allows us to use barrels from our vineyard designated sites that we think don’t represent what we think that site’s profile truly is. Sometimes that is based on vine age, clonal material or location within the site. This allows our vineyard designated wines to be true expressions of the site on a year in and year out basis. Secondly, it allows us to create a blended wine that has a degree of consistency to it each vintage that is of high-quality and will retail for $27.

In short, this wine is a smoking deal! We work with 8 Pinot Noir vineyards, all of which we make at least one vineyard designated bottling from, and this bottling simply takes the barrels that are more precocious or don’t fit in with the profile of the vineyard designated bottling. 75% of this comes from Ribbon Ridge and Chehalem Mountains AVAs, 15% comes from the Dundee Hills AVA and the rest, while designated Willamette Valley AVA is all from Freedom Hill Vineyard. There are seriously great bones here and this wine will stand up to many, many much higher priced bottlings.

4,839 cases bottled

2015 PGC Lia's Vineyard Pinot Noir

We chose ten barrels of the Dijon 115, four of the Pommard and two of the Mariafeld to make the Lia’s Vineyard bottling in 2015. We felt like we were capturing the entire essence of the hillside the vineyard sits on by doing so. The Pommard gives the wine the sappiness that makes it incredibly appealing, the Dijon 115 stretches out that sweet fruit over a layer of dark fruit and some ripe tannins and the Mariafeld with its high acidity and high tannin binds everything together very nicely even though there is very little of it proportionally speaking. The wine is, along with the Reserve, easily the most forward, lush and drinking-well-in-its-youth sort of Pinot Noir we have. Despite that we think there is the pedigree and stuffing for this wine to do well with time.

391 cases bottled


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Barolo Tasting

News Release: Friday, August 11th, 2017
About: Barolo Class!
Please join The Asheville School of Wine for a class on The Piedmont Wine Region in Italy focusing on Barolo and Barbera with a special appearance by
Valentina Abbona, Export Manager and sixth generation family member of Marchesi di Barolo, LIVE by SKYPE on Tuesday, September 19th from 5:30 to 6:30 @MetroWines.
The class includes tasting both and Barolo and Barbera as well as presentation by Andy Hale, Director of Education, for The Asheville School of Wines @MetroWines.
The class with tasting and cheese paired to the wines is $20. 
Parking is free, close and easy.
Valentina Abbona
History of Marchesi di Barolo

The Baroque Ancient Wineries of the Marchesi have their seat in Barolo, in the palace overlooking the Castle of the Marchesi Falletti. Right here, more than 200 years ago, a beautiful story began. And now, the family controls more than 430 acres of UNESCO World Heritage Vineyards. The story:

The history of a cellar, protected by gentle hills in the heart of the Langhe, where a wine was born, which in the fashion of the French tradition was called Barolo in honor of the place of birth.

 No one could then imagine that one day he would become king: the King of wines, the king's wine.

The story begins, more precisely, in 1807 when the Marquis of Barolo, Carlo Tancredi Falletti, married a French noblewoman in Paris, Maulévrier's Juliette Colbert, a great-grandson of the famous King of Commerce Finance. The potential of the wine produced at Barolo, which only after a complete fermentation and prolonged refinement in wood could reveal all the typical qualities of the soil and the vine: the Nebbiolo, powerful and austere, capable of lasting over time and expressing all the Features of this extraordinary terroir.


In 1864, with the death of Juliette, the prestigious Falletti dynasty was extinct: in order to perpetuate the memory and the charitable activity, Opera Pia Barolo was created by the will of the Marchesa in the beautiful Barolo Palace in Turin.

This story was intended to be crossed with that of another family: the Abbona family, who had founded his own "Cavalier Felice Abbona e Figli" wine cellar in the square at the foot of the arch of the Baroli Castle Marchesi.

Precisely in those years, in fact, Pietro Abbona was born who, working with tenacity and competence in the paternal cellars, together with his brother Ernesto and his sisters Marina and Celestina, managed to buy the Estate Agency Pia Barolo, that is, the ancient wine cellars And the aging of the Marches of Barolo.


So Massimo Martinelli describes it in the book "The Barolo as I Feel It": "Among the characters associated with the name of Barolo some may be called historical, true pioneers. The first place goes to the commendator Pietro Abbona, the true patriarch of Barolo, who made the wine of his land worldwide known. It is true that her was the cellar where Barolo moved the first steps in history. Its barrels (and partly the same ones that can still be admired in the cellars in Barolo) were in fact the patronage of the Marchesa Falletti. Commendator Abbona inherited tradition, love vineyards, wine cellar, wine and brought his label where the castles of Barolo and Serralunga were everywhere on the farthest canteens.And it is with pleasure that he acknowledges this great merit ".

Coming to our days, the Abbona family continues the work begun more than two centuries ago: to produce high quality wines, destined to enrich, year after year, the history of a large wine cellar where news and tradition meet and where it is handed , From father to son, an important patrimony of vineyards, cellars and knowledge for more than five generations.

Interview with Valentina di Barolo

Everyone has the legends they deserve. Valentina Abbona, sixth generation to head the Marchesi di Barolo winery, grew up with the legend of the French noblewoman Juliette Colbert de Maulévrier, wife of Marquess Carlo Tancredi Falletti, and a central figure in the history of the winery, as well as in the whole of vinegrowing in the Langhe region.

The winery was born from the undertaking of a woman

“When I was a child, my parents often told me her story, which literally left me bewitched,” Valentina told us. “At the start of the nineteenth century, Juliette married and moved to Piedmont. She straightaway understood the huge potential of the Nebbiolo grape and devoted herself personally to building a large winemaking and ageing cellar…

And so Barolo wine was born and named after the place. I find it fascinating to think that it all started with a woman. In 1929 my ancestor Pietro Abbona bought the palace and land and now my father Ernesto runs it with my mother, Anna, who devote themselves passionately to the family winery.”

Valentina Abbona, from student to export manager

If Valentina keeps one eye on the past and the illustrious tradition, the other looks towards the future and abroad, in search of new importers and consolidating the main markets. “My role is marketing and export manager. Marchesi di Barolo exports wines to about 65 countries, but obviously I don’t follow them all directly. The focus is mainly on the United States, Canada and Central America, with a few stopovers in Asia. I am away from home between 180 and 200 days a year, but for the moment it is not a burden, quite the opposite. Every trip is a unique experience, which leaves me with indelible and very different memories. Travelling is a great privilege.”

A passion for travelling

The passion for travelling is a constant in Valentina’s life, dating back to before she started working. “After studying science at secondary school in Alba, I moved to Milan to study business economics at Bocconi University, where I graduated in 2012. My university years enabled me to have many different experiences all over the world: Manchester, New York, Hyderabad in India, Shanghai. I had the chance to see very many wineries and business models which were often extremely different: it was very educational.”

The tie with home

One day, while Valentina was in China, her mother Anna asked her to return to Italy to work alongside her. “That period together was enlightening: it enabled me to rediscover our situation on a national level and to see the business dynamics of the winery first-hand. I decided to go back home, to settle in Barolo and start working alongside my parents.” Marchesi di Barolo is one of the most prestigious wineries in the Langhe. It has premises in Barolo, in the building opposite the castle of the Falletti Marquesses, where it all started over 200 years ago.

The Great Barolo crus: a family heritage

“Our wine production concentrates on the Nebbiolo variety, which produces great DOCG Barolo Crus,” Valentina explains. “Our mission is to produce wines of the highest quality, thanks to an important heritage of vines and cellar knowledge handed down from generation to generation.” In total, 201 hectares of vineyards, some owned by us and other belonging to historic vinegrowers who supply us with grapes. After Valentina joined the winery, it’s now her brother Davide Abbona’s turn: born in 1994, he is about to finish his studies. “After studying at the oenological institute in Alba, Davide is now attending the Catholic University in Milan to become the linguistic expert of the winery. He is very good, I know that his contribution will be invaluable, too.”

Contact: Gina Trippi
Charlotte Street! It's the Next BIG Thing!
"Big Shop Selection. Small Shop Service"
Shop:  828-575-9525
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Meet Legendary Winemaker Patricia Green

News Release: Tuesday, August 8th, 2017
About: Tasting with Patricia Green @MetroWines
Please join The Asheville School of Wine to meet legendary Winemaker Patricia Green on Tuesday, August 15th from 5 to 6:30 @MetroWines. Taste Pinot Noir and Sauvignon Blanc from Patricia Green Cellars.

Patricia Green Cellars is located in the Ribbon Ridge Appellation of the Willamette Valley on a 52 acre estate purchased in 2000 by Patty Green and Jim Anderson. The winery, and thus the two friends and business partners, are noted for producing a tremendously broad selection of vineyard designated Pinot Noirs from several vineyards representing some of the better sites in the Willamette Valley with a particular emphasis over the years on Ribbon Ridge, Dundee Hills and the Chehalem Mountain appellations.

At a larger level the philosophy of the winery is fairly simple: Do what needs to be done. There are certain approaches and techniques that will obviously be applied, however the intensity of those actions is fluid. That fluid nature would extend to nearly every aspect of the winemaking. Ultimately things are done as simply as is possible. The 14th century friar William of Ockham stated that "one should not increase, beyond what is necessary, the number of entities required to explain anything." This is the physics theory known as Occam's Razor. It applies to winemaking though, too. With over 50 combined years worth of winemaking experience the two partners are quite possibly the longest-partnered winemaking duo in Oregon and they have come to realize that the hardest thing to do is to do the simplest things.

Of course to be a truly successful winery one must start with very strong raw materials. Over the years an ever-increasingly strong set of vineyards has made up the core of the winery’s Pinot Noir bottlings. The crowning jewel initially was landing what is the Estate Vineyard with the purchase of the property back in 2000. At this juncture Patricia Green Cellars has now assembled what is certainly one of the strongest collection of well-farmed, high-quality sites with great reputations in the entire state.

Patricia Green Cellars is a unique winery because of the collaborative approach to running the business from nearly all perspectives, a dedication to particular sites being able to produced uniquely special Pinot Noirs and a willingness to continually evolve, adapt and grow as a winery, winemakers and winery owners.


More About Patricia Green: http://www.patriciagreencellars.com/

Contact: Gina Trippi
Charlotte Street! It's the Next BIG Thing!
"Big Shop Selection. Small Shop Service"
Shop:  828-575-9525
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The Great Rose' Tasting IV

News Release:  Sunday, August 6th, 2017

About: The Great Rose Tasting IV @MetroWines
Please join The Asheville School of Wine for The Great Rose Tasting IV on Saturday, September 9th from 10am to 7pm @MetroWines. As always, there will be 6 bottles of Rose "on the taste" and "on the house" ALL DAY LONG.
Summer is going but not Rose!
Rose has a place at the table all year long. In addition to always being the perfect partner to salmon any time of year, Rose is always a welcomed aperitif, a seamless pairing with a first course salad or spicy hot soup, with dessert and a highly acidic Rose makes for a engaging sorbet substitute between courses.
We are also announcing our The Rose' Case Club at and only @MetroWines. Enjoy 6 or 12 bottles every month. Call (828) 575-9525
MetroWines is your rose Destination!
Gina Trippi
Charlotte Street! It's the Next BIG Thing!
"Big Shop Selection. Small Shop Service"
Shop:  828-575-9525
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Rose Case Club ONLY @MetroWines

Join the Rose Case Club @ and ONLY @MetroWines

Sign up for Rose ALL YEAR LONG!

** Regular Rose Case Club **

6 Bottles for $70

12 Bottles for $100

** Premium Rose Club **

6 Bottles for 140

12 Bottles for $200

MetroWines is YOUR Rose Destination!

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Kholrabi, The Wall Street Journal and Me


The Wall Street Journal says "Kholrabi is the Next Kale"
Oh yes they did! But what's Kholrabi? Inquiring minds want to know!
We decided to ask our Charlotte Street neighbor and fast becoming food celebrity, Patrick O'Cain, Chef and Owner at Gan Shan Station.
Patrick was recently quoted AGAIN in Bon Appetit. Something about pickling liquid and blackberries. OK. Whatever. 
Back to my story.
So, I take my friend Julie Hettinger, Food Stylist, Photographer and VERY Accomplished Cook, and we sit at the Gan Shan Station Bar debating whether to go with the GSS Rice Bowl or the Dumplings. Always a tough choice.
Before Patrick arrives, we chat with Matthew Jordan who is working the bar and brought me a very fine glass of Albarino. "Kholrabi is a root vegetable that shows up late summer and early fall," Matthew says. "It can have a slightly bitter taste."
Meanwhile, Julie is pummeling her iphone with questions about this Kholrabi. She determines that Kholrabi is "a cultivar of cabbage." Sure, I knew that! "You can use the leaves or the stems," she says. Kholrabi apparently has a taste and texture somewhere between cabbage and broccoli. 
Hmmm. Sounds to me like something you have to cook fresh. Probably no such a thing as frozen Kholrabi which pretty much leaves it out of my kitchen. But I am willing, even eager, to eat it. Although, lets be honest, suggesting a blend of cauliflower and broccoli is the next taste sensation really seems like a gastronomic gamble for The Wall Street Journal.
and it get worse......
Julie says "Kholrabi is somewhat homely in appearance." 
Oh boy. Sounds like Kholrabi needs a hug.
"But," Julie says in a way meant to rescue the root, "Kholrabi makes up for it with it's adaptability to flavors." So, you're saying it's a flavor sponge like cauliflower? "Yes," Julie says, "pretty much." Parasite. Now, I'm am getting mad at Kholrabi and I don't even know why. 
OK. Maybe it's because I really like Bok Choy and I feel like Kholrabi must know someone on the inside at The Wall Street Journal to get all this praise and press. Yeah, maybe so. Not like that kind of thing has not happened before!
Deep breath.... 
I feel like we are beginning to wander aimlessly with this Kholrabi thing. And hostility is developing. But thankfully, just when I think we have gone head first into root vegetable quicksand and that Kholrabi will eat our brains if we don't eat it first, Patrick arrives.
He says Kholrabi "grows around here a lot." OK. So we got a hot stash of the stuff but do we really care? Is it all The Wall Street Journal says it is? And WSJ gave it a whole page!
I can't wait any longer. The suspense is too much. And we have all already been through so much with this Kholrabi.  No warm up. I put the question directly to Patrick. "Is Kholrabi the new kale?"

"No," says Patrick without a second of hesitation, "but it is very versatile and can be used in many different ways." 
But what's it like? "Think of it like jicama." 
But what do I do with it? "The real appeal of Kholrabi for me, because of its crunch and freshness, is to use it in a salad. And it can work in a salad in all it's forms," says Patrick. 
Since I am not much of a cook, (to be honest, as you probably already figured, if it's not frozen at my house, it's not happening), I am wondering what "all it's forms" means. Turns out our Kholrabi is quite the shape shifter.
"You can do batons like fries, crushed with mandodline or use it like noodles or pasta." WOW! This Kholrabi really knows how to dance after all.

But what about seasonings? "You could go sweet or savory," says Patrick. "A salty sauce, spicy tahini or chilis."
Patrick started talking chef speak about the high water content of the Kholrabi and adding salt and needing to drain it and offsetting the water loss with seasoning and and and and my frozen food head is spinning.
OK. Sum it up for me Patrick.

"Bottom line," Patrick says, "You can eat a lot of the plant, the leaves and the stems, from tip to toe!"  Nice save and very diplomatic Patrick but I am just not sure. If all Kholrabi does is be like Jicama then let's just do Jicama. Am I right?
In other words, it sounds like the Kholrabi strategy is to pick a sauce, any sauce, slather it up and mangia. 
OK. Fine. I am just glad this Kholrabi thing is over. We have really been on an emotional roller coaster here. The way I see it, I like a vegetable with a little more character like, you know where I am going, BokChoy. And correct me if I am wrong, but I do not see Kholrabi on the Gan Shan Station menu. SO THERE Wall Street Journal!
By the way, Julie and I both had the GSS Rice bowl. I had tofu and Julie had blackened chicken.
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Asheville Sister Cities Committee for Karpenisi Fundraiser


News Release: Wednesday, July 26th , 2017
About: Asheville Sister Cities for Karpenisi, Greece Fundraiser @MetroWines
Please join The Asheville Sister Cities Committee for Karpenisi, Greece, on Sunday, August 13th from 5:30 to 7pm @MetroWines for a Fundraiser to help provide much needed funding for the exchange students program. 
Your $20 donation at the door to The Asheville Sister Cities Committee for Karpenisi includes Greek Wine from the shelves @MetroWines and Greek foods prepared by Committee Members.
Meet Committee Chair, Sophie Mills, Professor in the Department of the Classics at UNCA, and the members who are working to promote international awareness. 
Sophie Mills, Professor in the Department of Classics, was born in London, England, and taught at Oxford and Bristol Universities for four years before coming to Asheville in 1994. She was Chair of the department from 1995 to 2011. She has been the recipient of numerous awards, including the 2011 UNC Board of Governors Award for Excellence in Teaching, Ruth and Leon Feldman Professorship with Distinction for Outstanding Scholarship and Service in 2006-2007, University Research Council Award for Scholarship and Creative Activities in 2006, and the Distinguished Teaching in the Humanities award in 2003.
More Details about Sophie Mills: https://classics.unca.edu/faces/sophie-mills
More Details about The Committee for Karpenisi: http://www.ashevillesistercities.org/karpenisi-greece/
Contact for Committee for Karpenisi: Sophi Mills at smills@unca.edu
Contact for MetroWines: Gina Trippi
Charlotte Street! It's the Next BIG Thing!
"Big Shop Selection. Small Shop Service"
Shop:  828-575-9525
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The Moon and The Wine: Biodynamic Tasting and Continous Class

News Release: Sunday, July 23rd, 2017
About: Biodynamic Wine Tasting
Please join us to celebrate the eclipse by experiencing biodynamic wines on Monday, August 21st from 10am-6pm. Andy Hale, Director of Education for the Asheville School of Wine @MetroWines will conduct a continuous class though tasting and presentation to explain what biodynamic winemaking is all about. 
Montinore Pinot Gris and Pinot Noir will be "on the taste" and "on the house." "We farm our vineyards using Biodynamic and organic practices and create wines that honor our land and traditions - from root to bottle, from our land to you."
About Montinore: https://www.montinore.com/
Generally speaking, Biodynamic takes a holistic view of agriculture viewing everything, including celestial bodies like the moon, the planets and stars, as interconnected. The practice seeks to balance vine, man, earth and stars. Biodynamic winemakers claim their wines have stronger, cleaner, more vibrant tastes and are drinkable longer. You decide!
About the Eclipse:
On August 21st, the sun, the moon and the earth will align so that the sun is totally obscured by the moon. This will result in a good part of the United States going dark in mid-afternoon. The event is extraordinarily rare. This is the first total solar eclipse in almost 100 years. 
More about the eclipse: https://www.nytimes.com/2017/07/10/travel/where-to-see-the-total-eclipse-astronomy.html
Contact for MetroWines: Gina Trippi
Charlotte Street! It's the Next BIG Thing!
"Big Shop Selection. Small Shop Service"
Shop:  828-575-9525
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Get Canned

News Release: Sunday, July 16th, 2017

About: Canned Wine Tasting
Please join The Asheville School of Wine as we present wines in cans on Saturday, September 2nd, 2017 from 10am to 7pm @MetroWines. Six wines will be "on the taste" and "on the house" all day long.
Canned wines are showing up at barbecues, pool parties, picnics, river rafting, on hiking trips, even at weddings! But what does it taste like? Get canned and find out!

Contact for MetroWines: Gina Trippi
Charlotte Street! It's the Next BIG Thing!
"Big Shop Selection. Small Shop Service"
Shop:  828-575-9525
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Eric Asimov Picks Peyrassol


New York Time Wine Critic and author of "The Pour" Eric Asimov recommends Peyrassol imported by Neal Rosenthal Wine Merchant. We HAVE it. We SHIP it. (828) 575-9525.

What Eric said: This is the archetypal Provençal rosé: pale pink and made from a typical blend of grapes, usually cinsault, grenache and syrah. With the aromas of fresh fruit and warm stones, the wine has presence and depth, and still goes down easy. (Rosenthal Wine Merchant, New York)

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Wines Trending

News Release: Thursday, July 13th, 2017

About: Wines that are Trending!
Please join Andy Hale of The Asheville School of Wine for "Wines Trending" on Thursday, August 10th from 6 to 7pm @MetroWines. 
The class includes presentation and tasting four wines that have become suddenly and enormously popular across the country. 
Shop tickets by calling (828)575-9525 or online here: 
Contact for MetroWines: Gina Trippi
Charlotte Street! It's the Next BIG Thing!
"Big Shop Selection. Small Shop Service"
Shop:  828-575-9525
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1st Annual Great Picpoul Tasting

News Release: Thursday, July 13th, 2017

About: Picpoul Tasting @MetroWines
Picpoul is all the summer rage! But what's it all about? 
Please join The Asheville School of Wine to taste different styles of Picpoul, the French grape from Languedoc on Saturday, July 29th from 10 to 7pm @MetroWines. Four bottles will be "on the taste" and "on the house" all day.
Parking is free, close and easy.
Contact for MetroWines: Gina Trippi
Charlotte Street! It's the Next BIG Thing!
"Big Shop Selection. Small Shop Service"
Shop:  828-575-9525
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CARDEN Wine Tasting


News Release: Tuesday, July 11th, 2017

About: Carden Wine Tasting @MetroWines
Please join the Asheville School of Wine to meet Lisa Brophy of Carden Wines, Willamette Valley, Oregon, for a tasting of Carden Pinot Noir and Cabernet Sauvignon on Thursday, July 27th from 5:00 to 6:30 @MetroWines. The tasting is "on the house" and parking is, as always free, close and easy.
The Carden wine making philosophy: "Our aim is to produce truly outstanding handcrafted wine, using only the finest grapes and the best winemaker."
Contact for MetroWines: Gina Trippi
Charlotte Street! It's the Next BIG Thing!
"Big Shop Selection. Small Shop Service"
Shop:  828-575-9525
google: https://goo.gl/knC8LP

92 Points from Wine Spectator:

The 2012 Carden Pinot Noir is handcrafted by renowned Oregon winemaker Tony Rynders, who spent a decade making 90+ rated wines for one of Oregon's premiere wineries, Domaine Serene. 100% Pinot Noir from select vineyard sites in Willamette Valley. 2012 comprises fruit from 3 distinct growing areas, Yamhill Carlton (70%), Eola Hills (20%) and Chehelam Mountians (10%). Fermented in Stainless Steel Tanks to maintain freshness and aged for 17 months in French oak, 60% of which are new.

Winemakers Vintage Remarks: “2012 was the first of three vintages that are warmer and earlier ripening. The wine is riper, fuller and more open to texture than the 2010 and 2011. The 2012 is quite showy and exhibits dark fruit. I practiced restraint and skill to produce a wine with less alcohol than most producers, while still retaining great acidity and balance, making it an excellent wine with food.”

Press: Ripe and supple, with a sense of elegance to the generous blueberry, plum and black tea flavors, coming together harmoniously against polished

tannins. Drink now through 2022. 745 cases made. –HS (Wine Spectator, July 31, 2015 issue)

Beautiful 2012 now with blueberry, walnut and hazelnut flavors that follow through to a full body, soft and firm tannins and a flavorful finish. Hints of spices, cedar and milk chocolate on the aftertaste. Thoroughly enchanting now. Drink or hold. 94 points - James Suckling 

91 Points from Wine Spectator:

The 2012 Carden Cabernet Sauvignon is hand-crafted by renowned winemaker Tony Rynders, who spent a decade making 90+ rated wines for one of Oregon's premiere wineries, Domaine Serene. The 2012 is 100% Cabernet Sauvignon from select vineyards in Washington state’s Columbia Valley. This year the blend is about 70% Red Mountain fruit and 30% fruit from Walla Walla Valley. The juice is fermented in Stainless Steel to retain freshness and then aged for 17 months in French oak barrels, 65% of which are new.

The vintage: The 2012 vintage was warm and generous, and our 2012 Carden Cabernet Sauvignon encompasses the best of that year. The palate is full and layered, with flavors of ripe cherry, hints of blueberry, sweet spice and a ton of minerality. This is an exquisite Cabernet, hand-crafted by renowned winemaker Tony Rynders.

Press: Gravelly undertones add distinction to the cherry and spice

flavors in this savory style. The finish opens up nicely, persisting gently. Drink now through 2020. 750 cases made. –HS (Wine Spectator, June 30 2015) 

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From the Tank Rose' in Box

Shop "From the Tank" Rose @MetroWines! 


“From the Tank®” was born out of the old school idea of going to the local winery with a big empty jug to fill up with easy-drinking juice. This is a tradition that stretches back for ages in France.

When we created “From the Tank®” , we were determined to source the highest possible quality grapes, grown organically and hand-harvested, made only with indigenous yeasts and lightly sulfured, just like all the other wines we work with. What we created remains to this day unique in the marketplace of wine. A wine that tastes very natural, that can be purchased at retail for the equivalent of $8-$10 per 750ml bottle, in packaging that reduces green-house emissions, and is easier to transport and serve than traditional glass bottles.

3-Liter bag-in-box is the most carbon efficient wine package & produces the least waste – with a 55% lower carbon footprint than traditional glass bottles in terms of energy needed for glass production and transportation, and 85% less landfill waste. Paperboard is easily recycled.

Lighter weight means reduced fossil fuel emissions.

The lightweight makes “From the Tank®” perfect for a picnic, a party, or simply to carry home and put in the refrigerator.

Bag-in-boxes last up to one month once opened, if stored in the refrigerator.

The vacuum-sealed pack inside the box keeps the wine fresh, so that you can drink a glass a night and avoid the waste that would come from a traditional bottle (ie regular glass bottles go bad in a few days).





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MetroWines on "Brunch Bill"

Mackensy Lunsford writes "Pending approval, Asheville can drink earlier on Sundays"

for Asheville Citizen Times today, Monday, July 10th. MetroWines is quoted.


Sunday morning grocery shoppers might be able to grab a six pack, and wine shops like MetroWines on Charlotte Street could open earlier if they so choose.


"We favor increased access to a public accommodation," says Gina Trippi, co-owner of MetroWines, also a former attorney. 

By noon, when Trippi opens the doors of MetroWines, there are already at least two customers waiting in the parking lot, she said.


Entire story HERE.


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Great Rose' Tasting III

News Release: Sunday, July 9th, 2017

About: Great Rose' Tasting III @MetroWines
Join The Asheville School of Wine for the Great Rose' Tasting III on Saturday, August 5th from 10 to 7pm @MetroWines. Six bottles of Rose' from around the world "on the taste" and "on the house" all day!
Parking is, as always, free, close and easy.
Contact for MetroWines: Gina Trippi
Charlotte Street! It's the Next BIG Thing!
"Big Shop Selection. Small Shop Service"
Shop:  828-575-9525


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MetroWines in Loire

   The Asheville Sister Cities Committee for Saumur, France,

has just retunred from their most excellent trip to France!

The group included MetroWines customers.

Future trips are under discussion.

As for this one, Allison Weems of The Asheville French School (AshevilleFrenchSchool.com)

who took the trip has told the story for us in the post below.



By Allison Weems
Twenty-five  members of Asheville Sister Cities have just returned from fabulous visit with one of our sister cities in Saumur, France. Mayor Marchand of Saumur and his entourage including Caroline Raboulet, Déléguée aux relations internationales et aux grands évènements rattachée au Maire,  Sophie Anguenot
Déléguée à l'urbanisme, au patrimoine, au secteur sauvegardé, à la transition énergétique et au projet de rénovation Urbaine (PRU), Amélie Gibouin, Assistante Administrative, and Chantal Bessière, Responsable de l'Office de Tourisme, welcomed us with open arms. 
While exploring Saumur and interacting with some of its 27,000 residences, we experienced la joie de vivre française (the joy of living French-style) on many different levels. Over 6000 people participated in the 7th annual Anjou Vélo Vintage bike festival, and we were the only Americans there it seems. Those who didn't ride, cheered us on and meandered around the vintage village and antique market. Representing Asheville with pride, 16 of us rode authentic vintage bikes sporting outfits reminiscent of yesteryear through vineyards and along la Loire River. Of course, there were pitstops along the way including some that led us to bike through wine cellars including Ackerman, Langlois-Château and Bouvet Ladubay. On Saturday, lunch was truly au milieu de nul part (in the middle of nowhere) among the vineyards, and we all found the Domain du Moulin de l'Horizon Rosé Cuvée Harmonie 2016 (an AOP Rosé de Saumur) very refreshing, so much so, that we rode off on our bikes with an extra bottle in our musette! We discovered local culinary delights like les galipettes (goat cheese stuffed mushrooms) and les fouées (wood oven baked flat breads), served with rillettes (similar to pork pâté). . . all of which are delicious with Chenin Blanc and Saumur Brut. 
For the wine lovers in our group, two highlights were an official delegation reception hosted by Mayor Marchand's office in our honor, what the French call un vin d'honneur.  The featured sparkling wine, a Saumur Brut, is made from grapes that grow in the Château de Saumur's vineyard and is reserved exclusively for the Mayor's office official "business." On Wednesday, June 28, Thomas Meunier of  Vin Authentique, whose imported wines are featured at Metro, led us to two of his favorite vineyards in the Saumur appellation. Our first stop was the Château de Villeneuve in Souzay-Champigny, a family domaine dating back to the early 1800's, now owned and operated by Jean-Pierre whose family has been making wine there since 1969. Here,  where we learned about the two principal cépages, chenin blanc and cabernet franc, used in making the 2016 Chenin (white) and the 2016 and 2014 Cabernet Franc (rouge) that we tasted. Jean-Pierre, his wife Florence and his daughter Céline were gracious hosts who shared their passion with us. All three wines were available for purchase and delivery to Metro!  Hopefully, those not on the trip will be able to purchase them too. 
After an amazing lunch featuring wines selected for each course, we strolled to our next vineyard stop in  Montreuil-Bellay, Thomas' French village. At the Château de la Durandière, Antoine, the winemaker, led us through the production process of the infamous Crémant de Loire, produced respecting the same vinification  méthode traditionnelle as Champagne. Our wine tour ended on a sweet, high note while appreciating the delicate Crémant Blanc and Rosé paired with chouquettes (delicate puff pastries glazed with sugar). Hopefully, both of these Crémant sparkling wines will be available for purchase at Metro. 
The Asheville Sister Cities Saumur Committee visited several wineries on the trip to France that impressed them. Click to travel vicariously:
If you are interested in learning more about Asheville Sister Cities, please visit our website www.ashevillesisitercities.org


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Wedding Wine in a Can?

True Story. Adorable couple walks in to MetroWines. They say they want sparkling wine in a can for their wedding. Say what? Turns out that, in their culture, the traditional wedding program requires a lot of "toasts" before guests reach the wine with dinner stage. And, by the time the wine comes out, handling glassware may not be the best idea! Hence, wine in a can.

Couple tasted and selected Underwood Sparkling Wine from Oregon in a can. Problem solved. And with white peach, apple and lemon on the nose and palate, not a bad taste choice either.

Sound quirky? Not for you? Maybe. But that's the point. Weddings are about YOU. What YOU want. @MetroWines, we get that.


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Sommariva Conegliano Prosecco Superiore

  • Bright and fragrant, this offers scents of acacia, herbs and stone fruit accented by a hint of nuts. The bright palate offers white peach, green apple and citrus framed in vibrant acidity together with a frothy mousse.

Imported by Kermit Lynch



For several generations the Sommariva family worked the vines on the high plains of the Veneto, growing a mix of French and local varietals and selling off most of their crop as was common practice at the time, but it was Caterino Sommariva who pinpointed the slopes as the best place for vines and began purchasing hillside vineyards together with his wife Urbana in the 1970s. The couple also had great faith in the Prosecco varietal (now known by its historical name, Glera) and decided to plant it exclusively on their new property, which gradually grew as they continued to snatch up adjacent parcels over the years. This great foresight put them in a very advantageous position when Prosecco and the hills of Conegliano and Valdobbiadene began to gain recognition in the late ‘80s for the light, clean sparkling wine we know so well today. Caterino and Urbana’s daughter Cinzia remembers watching her parents work and thinking as a child how hopelessly difficult the harvest seemed; so she chose another path in life and pursued studies in marketing. As she got older, though, she regularly returned to the estate and began to see her parents’ work through different eyes, slowly discovering her own passion for the hard work of winemaking. She eventually joined them and has since become a dynamic and enthusiastic partner in the estate.

The name Palazzo Rosso, meaning red building or palace, is a historic epithet for the zone that refers to the russet color of the earth here due to its high content of iron and other micronutrients. Despite Prosecco’s reputation for being light and easy, the Sommarivas take their work very seriously, adhering to eco-friendly practices in the vineyards, harvesting manually, and keeping a very close watch over the vinification process while many of their neighbors settle for easier methods and mediocre wine. These are perfectionists who only sit back once the work is done and it’s time to enjoy the delightfully fresh, elegant fruits of their labor.

Wine Enthusiast says: Bright and fragrant, this offers scents of acacia, herbs and stone fruit accented by a hint of nuts. The bright palate offers white peach, green apple and citrus framed in vibrant acidity together with a frothy mousse.

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    Bright and fragrant, this offers scents of acacia, herbs and stone fruit accented by a hint of nuts. The bright palate offers white peach, green apple and citrus framed in vibrant acidity together with a frothy mousse
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Fiddletown Old Vine Zinfandel 2013


"This is an outstanding wine from one of the Foothills' rising-star wineries. Dark, concentrated fruit flavors like black currant and dried plum surround a solid texture of firm tannins and ample acidity. It's a big, extremely tasty wine for an attractive price." -Jim Gordon, Wine Enthusiast, Aug 2016  Reviewed by: The Wine Enthusiast - 92 pts

From Amador County, this bottle presents a blend of 60% Zinfandel and 40% Barbera. You will find ripe blackberries, dark cherries and hints of vanilla. The texture is creamy and dark fruit flavors dominate on the palate from front to back.

Fiddletown Cellars follows sustainable farming practices. The winery is energy efficient (insulated concrete form) structure. The water used is from an artisan well on the property with UV sterilization to replace chemical additives. Year round power is provided by a solar system and private wind turbine.  Fiddletown recycles everything from cardboard to sending fruit pressings back to the vineyard for organic produce. And the winery strives to do business with green friendly companies. 


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